Wednesday, June 3, 2009

Great New Recipes

I love summer! I don't usually say this because I detest hot weather. I do however, love all the fresh vegetables and fruit that you can find this time of year. Our weather has been just lovely as of late. We have had some beautiful days with really cool nights. I love it! My garden is going like gangbusters and those zucchini have been already abundant. I found this recipe in an old Everyday Food magazine and had to give it a go. It is really fresh and light. A perfect recipe to use up some of those zucchini.

White Bean Salad with Zucchini and Parmesan (adapted from Everyday Food)

2 cans of white beans, drained and rinsed
3/4 pound zucchini, trimmed and quartered and thinly sliced
2 ounces of fresh Parmesan
1/2 cup fresh basil leaves, torn
grated zest and juice of 2 lemons
1 tablespoon olive oil
coarse salt and black pepper

In a medium bowl, place beans, zucchini, Parmesan, basil, lemon zest and juice, and oil; season with salt and pepper. Toss to combine.

This was so good. It's Garlic and Sea Salt Peel and Eat Shrimp from Grill Everyday by Diane Morgan. I have made this dish twice already. One Sunday night I served it with corn on the cob, some crusty bread and ice cold beer. It's summer on the table!

Garlic and Sea Salt Peel and Eat Shrimp

3 large cloves garlic
1 tablespoon sea salt
1/4 cup loosely packed fresh oregano leaves
1/2 cup extra virgin olive oil
2 pounds large shrimp (26/30 count) in the shell, deveined

Prepare a medium hot fire in a charcoal grill or preheat a gas grill on medium high.

In the bowl of a food processor fitted with a metal blade, combine the garlic, salt, and oregano and process until minced. With the machine running, pour the olive oil through the feed tube and process until the marinade is well blended.

Reserve 2 tablespoons of the marinade for basting. In a bowl, toss the shrimp with the remaining marinade until well coated. Set aside while the grill heats.

Oil the grate. Remove the shrimp from the marinade and arrange them directly over the medium-hot fire. Grill, turning once, until the shrimp turn pink on the outside and are just opaque on the inside, about 2 minutes per side. Baste the shrimp with the reserved marinade as they grill. Transfer the shrimp to a serving bowl.

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